Zucchini and Tomatoes, by Beverly Hicks Burch

Today’s recipe has been a stand-by of mine for years. I’ve made it so many times it just kind of makes itself. It’s especially good to make this time of the year to take advantage of all the fresh produce available – maybe from your garden, the farmer’s market, co-op or local grocer.

I don’t recall the origin of the recipe, but I’ve also tweaked it over the years to make it uniquely mine.

I found some beautiful zucchini the other day and since it had been a while since I whipped this dish up, I grabbed enough for dinner one night. This actually made enough for dinner and I’ve enjoyed it for lunch a couple of days. It just get better each day.

A bonus…this is super easy to make!

Zucchini and Tomatoes

4 – 6 small to medium zucchini, washed and ends removed

1 medium onion, thinly sliced or coarsely chopped

3 cloves of garlic, minced

2 tablespoons olive oil

1 teaspoon sugar

Kosher salt and freshly ground black pepper to taste

1 tablespoon Worcestershire Sauce

1 14-1/2 oz. can diced tomatoes, do not drain (you can use Italian tomatoes, tomatoes with garlic, basil and oregano or plain tomatoes)

*optional: you can throw in a few leaves of fresh basil from your herb garden if you happen to have them. Add them when you do the tomatoes.

2. Thinly slice or coarsely chop the onion and mince the cloves of garlic.

3. Heat olive oil is a large skillet over medium high heat. Add onion and garlic and sauté until vegetables begin to soften.

4. Add zucchini and continue cooking until zucchini starts to soften, about 7 to 10 minutes.

5. Add salt and pepper to taste, the sugar, the can of tomatoes with the liquid and the Worcestershire Sauce. Stir to combine ingredients.

6. Lower heat and simmer until all ingredients are thoroughly heated and and zucchini has just reached a soft/crisp stage. It will be semi-soft but still firm. This will take about another 5 to 7 minutes.